Yakiniku Ikki

Regarding the dishes, please come to the store on the day and choose what you like.

A dish that features smooth tofu topped with a sauce made abundantly with uniquely arranged Korean green chili peppers. It is undoubtedly good for the body. It is not just spicy, but it also evokes a desire to eat it with some deep-flavored white rice.

This is a showdown of grilled meat topped with the popular side dish 'Grilled Toro Ponzu' and spicy green sauce.

A dish made with Korean green chili peppers mixed with our original spiciness, topped on bean sprouts namul.

You can choose from two types of seasoning: miso or salt sauce. The recommendation is... hmmm... maybe salt. However, miso is also recommended!!

For those who say they want to eat something hearty both day and night, you should eat 'Hatsu'. I think it's good for those who are slightly anemic, and ours is extremely fresh, so there's no unpleasant smell, and I would love for children to try it too. By the way, my child is still small, so they can't eat it yet. However, once they get a little bigger, I will make them eat it forcefully.

A highly valuable item that may not be available due to stock arrival.

A highly valuable item that may not be available due to stock arrival.

Cut: Shoulder loin, part near the rib bones. This part has a lot of marbling (sashi) even among shoulder loins. In some places, it is served as 'Special Kalbi'. Fed with a unique blend of feed including wood vinegar, seaweed, mugwort, marigold, and perilla, resulting in eggs with a 'deep orange yolk'.

Part: The base of the hind leg, a spherical part located on the inner side below the inner thigh. The meat quality is fine-grained and tender, with little fat, but conversely, the umami of the red meat is concentrated. Fed with a special feed uniquely blended with wood vinegar, seaweed, mugwort, marigold, and perilla, resulting in eggs that are 'deep orange in color.'

Part: A small part around the hip bone that has good marbling and a firm texture is characteristic. The flavor is distinctly meaty. Fed with a specially formulated feed containing wood vinegar, seaweed, mugwort, marigold, and perilla, resulting in eggs with a rich orange yolk.

Part: Shoulder Chuck, a triangular-shaped part located on the upper front leg, characterized by red meat and fine marbling.

Part: This is the center part of the rib roast, known for its excellent balance among the rib cuts. The meat is characterized by its fine texture and tenderness, with a refined fat that pairs exceptionally well with the rich flavor of the lean meat.

Available upon arrival

Available upon arrival

Available upon arrival

A rare cut that can only be obtained from one tongue

We will send 50 thick green onions chopped until tendonitis occurs to green onion lovers!! Please enjoy a generous serving of green onions piled on top of stylish tongue.

Only uses a rare part that can be taken from the throat, which is even less than the usual tongue. Therefore, without a doubt, the amount to be processed is around dozens of cuts a day, even in a small shop, so I am always fighting on the edge of getting tendinitis (laughs)

A crowded spot for meat. It is characterized by the ability to enjoy both lean meat and marbled meat. *There may be days when we cannot provide it depending on the availability.

Fresh harami delivered directly from the market. Available depending on stock status.

Fresh Sagari delivered directly from the market. Available depending on stock status.

Cut: Shoulder loin, part near the rib bones. This part has a lot of marbling (sashi) even among shoulder loins. In some places, it is served as 'Special Premium Kalbi'.

Part: This is the center part (core) of the rib roast, known for being the most balanced section among rib roasts. The meat is characterized by its fine texture and tenderness, with a refined fat that pairs exceptionally well with the rich flavor of the lean meat.

Part: Located around the center of the ribeye (rib core), it is characterized by being more flavorful and having more marbling compared to the rib core. The quality of the meat, the quality of the fat, and the umami of the meat are all exceptional, making it a rare cut that is hard to come by.

Cut: Upper part of the ribeye (located on the spinal side). Among beef cuts, it is characterized by its beautiful appearance and tendency to have a high level of marbling. It features the sweetness and umami of the meat, along with fat, allowing for a rich beef flavor experience.

Please note that there may be days when we cannot provide this item due to stock availability and quality assessment.

Part: A triangular section that spreads from the back leg joint, characterized by a strong flavor of red meat, rich meat juices, and a sweetness of fat that follows.

Part: the base of the hind leg, the area below the inner thigh is characterized by a fine, soft texture with a smooth, elastic feel. The flavor and fat are not overwhelming, offering a refined taste. A part favored by connoisseurs.

Part: The base of the hind leg, a spherical part located on the inner side below the inner thigh. The meat is finely textured and tender, with little fat, but conversely, the flavor of the red meat is concentrated. *Please be careful not to overcook it as it can become tough due to the high amount of red meat.

Part: The inner part of the hind leg, characterized by being the leanest and lowest in calories among beef cuts. It has a flavor described as 'The! Meat' due to its lean meat content, and it is also known for its chewiness.

Part: A small area around the hip bone that has good marbling and a firm texture, characterized by a distinctly meaty flavor.

This is a tenderloin specifically focused on Wagyu heifers. Price: 3,300 and up (excluding tax). There are three types: T-bone, Chateaubriand, and Filet Mignon. *Some parts may not be available depending on the supply.

We will choose today's recommended Japanese beef.

We will choose today's recommended Japanese beef.

We will choose today's recommended Japanese beef lean meat.

We will choose today's recommended Japanese beef lean meat.

A rare cut that can only be obtained about 200g from one cow, so it rarely appears on the market. It has a creamy and melt-in-your-mouth texture like foie gras (pancreas).

Part: The first of the four stomachs of a cow, it is the largest part of the stomach, characterized by its thick meat and a firm, crunchy texture.

Only beef liver that arrived on the day is used. The lack of odor and the plump texture can only be understood by those who have tasted it! *There may be days when we cannot provide it depending on the arrival status and the quality assessment.

Part: The part corresponding to the large intestine, known as the king of hormones. It has little fat but is thick and chewy, and unlike the fat of red meat, it is characterized by its lightness.

Part: This part corresponds to the small intestine and is characterized by thick fat, richness, and plenty of collagen.

Part: It corresponds to the heart area, characterized by having few muscle fibers, a tender texture, and less odor and greasiness. It is rich in vitamins such as B1 and B12.

Half size 432 yen

• Bean Sprout Namul • Spinach Namul • Fernbrake Namul • Celery Namul • Cabbage Namul • Bell Pepper Namul (Seasonal) • Cucumber Namul (Seasonal) • Zucchini Namul (Seasonal) • Carrot Namul (Seasonal)

Various types of kimchi: - Napa cabbage 540 yen - Cucumber kimchi 540 yen - Celery 540 yen - Cubed radish 540 yen - Pickled shallots 540 yen

beef bone fat rice

Those who leave almost will be charged an additional 150 yen.

Small 220 yen Medium 385 yen Large 495 yen